petee brough



STOUFFER, BRouGH L 'BARR'.

Mansou- No. 11,312. Y Patented my 1131354.'

il UNTTED sTATEs PATENT oEEioE.

JOHN sToUEEER, PETER BEOUGH, AND JOHN w. BAER, 0E GHAMBERSBUEG,

y PENNSYLVANIA.

` `'FLDURING- `ANI) BOLTING.

Specification of Letters Patent N70. 11,312; dated July 11, .1854.

To all whom t may concern.'

Be it known that we, JOHN STOUEEER, PETER BROUGH, andV Jol-1N W. BAER,of Chambersburg, in the county of Franklin and State of Pennsylvania,have invented a new and useful Improvement in the Process of Flouringand Bolting; and we do hereby declare that the following is a full,clear, and exact description of the same, reference being had to theaccompanying drawings, forming part of this speciicatiomin which- Figure l is an elevation and Fig. 2 Va transverse section.

In the ordinary methods of manufacturing Hour, four bushels `and 25 lbs.of wheat are required in making a bbl. of superline flour, and althoughthere have been processes made known for making a bbl. out of a lessquantity it has been found that all attempts heretofore known to procurea regular run of quality, in which the bran or husk is reground with thefarina have failed on account of the red cast or color given by theparticles of line bran passing through the bolts, and from theregrinding all the oal the gluten has a great tendency to clog the boltshortly afterusing. At the same time from the great quantity of bran inproportion to the flour passed through the auxiliary mill great loss ofpower necessarily results, it being absolutely requisite to get up ahigh speed in said auxiliary mill. In using steam or water for `thepurpose of toughening the husk, the soluble and adhesive character ofthe glutinous portion of the grain is also objectionable.

By our method of entirely separating the bran and the iiouring particlesprevious to subjecting the stuffs to regrinding by passing them throughthe first or superfine bolt, A, and then through a second one B under itwe obviate this material loss of power required in one of the methodsadvert-ed to, as it is not necessary to run the auxiliary mill C, at agreater speed than the iirst set of burs, being freed from the objectionof adhesiveness of the other process.

On the reception of the ground grain, raised by elevators to the spoutD, it is received in the first bo-lt A. All flour of superfne quality isdeposited under the head of this bolt and conveyed to the packing chestby spout R, `while the tine flour intermixed with specks is deposited inthe screw box N over the draw gates l, 2, 3, 4, 5, 6, and constillfurther quantity of S. F. flour.

`veyed by the bent tubes E E under and across the second bolt into thescrew trough F, from whence it is conveyed and mixed with the stuffsfrom the first burs by the spout G, to be raised and rebolted in thefirst bolt, at the head of which it deposits a The specky flour havingbeen thus rebolted, all that passes through the coarser mesh of thelower bolt B (it being covered with S. F. cloth only half way) isconveyed by the open spout S, and screw trough I-I to the auxiliary millC, by spout I. Under the head of the lower bolt B in the screw trough Ma draw gate -7 is placed, which may be opened and deliver into the screwtrough F below when the flour is in quality to justify its rebolting.The brown stud received at the tail of the bolt is delivered by screw Minto the lower spout K on the end, while the bran passes out by thespout L placed above it communicating directly with the lower end ortail of the second bolt B. The stuffs reground by the auxiliary mill aretaken by elevators 0 0, exhibit-ed in dotted line in Fig. 2, to thelower bolt only, being delive ered into the spout P. Any S. F. flourfrom them is deposited on the gate 7 at the head of the bolt B, andfalling through is mixed with that passing through the several gatesunder the bolt y By this improvement in the bolting process andapparatus we make an insignicant quantity of brown stuff (which is onlybran ground fine) and avoid entirely the production of middlings, at thesametime increasing the production of superfine our of uniform qualityor brand, with good wheat a barrel being produced from four bushels tofour bushels and six pounds.

The practical use of the improvement may be thus explained: When thequality of wheat justifies it and the run of the first bolt shows nospecky matter mixed with the Y qualities of wheat may require nearly allthe gates to be opened; but there is this advantage gained, there is notthat necessity for a low grind (by which quality is sacrificed forappearance) to accomplish the end ing through'the upper'bolt VA isrebolted byV being mixed with the stuffsl (containing the bran) asreceived from the main burs, by which the quantity of superfne flour isincreased While the quality Or brand is maintained, substantially in themanner set forth.

In testimony whereof We have hereunto signed our names before tWOsubscribing Witnesses.

JOHN STOUFFER. PETER BROUGrI-I. JOHN W. BARR. Witnesses: f

S. M. ARMSTRONG JAMES MONTGOMERY.

